Ingredients
- 1 pound halal turkey breakfast sausage
- 1 small yellow onion, diced
- 20 ounces frozen shredded hash browns, thawed
- 8 large eggs
- 1 1/2 cups cottage cheese
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- 1/2 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced
- Nonstick cooking spray or oil for the baking dish
Instructions
- 1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- 2. Remove obvious excess moisture from the thawed hash browns with clean kitchen towels or paper towels.
- 3. Cook the halal turkey sausage in a large skillet over medium heat, breaking it into crumbles. Add the diced onion when the sausage is nearly cooked and continue cooking for about 4 minutes, until the onion softens and the sausage is fully cooked.
- 4. Spread the thawed hash browns evenly across the bottom of the prepared baking dish. Scatter the sausage and onion mixture over the potatoes.
- 5. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper.
- 6. Stir the cottage cheese, 1 1/2 cups cheddar, and Monterey Jack into the egg mixture.
- 7. Pour the egg mixture evenly over the hash browns and sausage. Sprinkle the remaining 1/2 cup cheddar over the top.
- 8. Bake uncovered for 40–45 minutes, until the center is set and reaches 160°F (71.1°C).
- 9. Let the casserole rest for 10 minutes before slicing. Finish with sliced green onions and serve warm.
Notes
Thaw the hash browns and remove excess moisture before assembly for better texture. Use halal-certified turkey sausage and check packaged cheeses when halal certification is required. Egg casseroles should reach 160°F (71.1°C) in the center.
- Prep Time: 20 minutes
- Rise Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American